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Green Bean and Fennel Salad with Shaved Parmesan

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  4 Servings

This salad is made not with haricots verts but with regular green beans, which should, of course, be tender and fresh. Add a pinch of sugar to this vinaigrette if it tastes a little harsh. If you have a mandoline, use it to slice the fennel thinly and evenly.

RECIPE INGREDIENTS

For Salad:

1 pound green beans

2 small fennel bulbs (1 pound total), thinly sliced

For Dressing:

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

3 ounces parmesan cheese, shaved

Green Bean and Fennel Salad with Shaved Parmesan Recipe at Cooking.com

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DIRECTIONS

FOR SALAD: Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain beans and pat dry. Transfer beans to dry large bowl. Add fennel.

FOR DRESSING: Place lemon juice in medium bowl. Gradually add olive oil, whisking until well blended. Season dressing to taste with salt and pepper.

TO SERVE: Toss salad with enough dressing to coat. Season salad to taste with salt and pepper. Sprinkle with Parmesan cheese and serve.

DO AHEAD TIP: Cooked green beans and fennel may be combined without the dressing up to 8 hours ahead. Cover with a damp paper towel, then with plastic wrap. Refrigerate.

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Nutrition Facts per Serving
Yield: Yield: 4 Servings

Calories:

295

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

18g

Sodium:

462mg

% Cal. from Fat:

64%

Cholesterol:

17mg

Protein:

12g

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